If you have a craving for something crispy, savory, and packed with delightful flavors, this Chicken Egg Rolls Recipe is your new best friend in the kitchen. Combining tender ground chicken with fresh vegetables wrapped in perfectly golden, crunchy egg roll wrappers, these rolls deliver a satisfying bite every time. Whether you’re whipping up a quick snack or impressing guests at your next gathering, this recipe is simple to make yet incredibly gratifying. Trust me, once you take that first crispy, juicy bite, these chicken egg rolls will become a regular feature on your menu!
Ingredients You’ll Need
These ingredients are straightforward but essential, working together to create a balanced texture and vibrant flavor in every bite of your egg rolls. Each element plays a key role—from the savory chicken to the crisp vegetables and the flavorful seasonings that bring everything to life.
- 1 pound ground chicken: Provides the hearty, protein-rich base that’s flavorful and tender.
- 2 tablespoons vegetable oil: Perfect for sautéing and frying to achieve that golden crisp.
- 1 small onion, finely chopped: Adds sweetness and aromatic depth.
- 2 cloves garlic, minced: Infuses a fragrant kick that brightens the filling.
- 1 cup shredded cabbage: Offers crunch and freshness while balancing richness.
- 1/2 cup shredded carrots: Brings a subtle sweetness and vibrant color.
- 1/4 cup green onions, chopped: Adds a crisp, mild onion flavor that complements the filling.
- 2 teaspoons soy sauce: Delivers a savory umami boost.
- 1 teaspoon ground ginger: Provides a warm, spicy note without overpowering.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth.
- 10 egg roll wrappers: The essential crisp casing that holds everything together.
- 1 tablespoon cornstarch: Used for sealing the rolls to keep the filling perfectly snug.
- 1 egg, beaten: Acts as a natural glue to seal the wrappers.
- Oil for frying: Key to creating that irresistible golden-crisp exterior.
How to Make Chicken Egg Rolls Recipe
Step 1: Cook the Chicken
Start by heating your skillet with vegetable oil over medium-high heat. Once it’s hot and shimmering, add the ground chicken. Break it up gently with a spoon and cook until it’s no longer pink, giving it about 5 to 7 minutes. This step is crucial for a juicy, well-cooked filling.
Step 2: Sauté the Aromatics
Remove the cooked chicken and set it aside. In the same skillet, toss in finely chopped onions and cook until they soften, about 2 to 3 minutes. Next, add minced garlic and cook for about 30 seconds, stirring frequently—this releases amazing flavors that will infuse your filling.
Step 3: Cook the Vegetables
Add the shredded cabbage and carrots to the skillet with the softened onions and garlic. Stir well and cook for 3 to 4 minutes until the cabbage wilts and carrots become tender but still have a little crunch. This gives your egg rolls a lovely texture contrast.
Step 4: Combine and Season
Return the browned chicken to the skillet and stir everything together. Now add soy sauce, ground ginger, salt, and black pepper. Stir thoroughly to ensure the filling bursts with balanced, savory flavor. Once combined, remove from heat and let cool slightly to make wrapping easier.
Step 5: Assemble the Egg Rolls
Lay a clean towel on your work surface and place an egg roll wrapper with a point facing you. Spoon about 2-3 tablespoons of the filling into the center. Fold the bottom corner over the filling, tuck in the sides, and tightly roll up from the bottom. Brush the edges with beaten egg to seal. Repeat with all wrappers and filling for perfectly stuffed rolls.
Step 6: Prepare for Frying
Mix cornstarch with water to make a slurry. This helps to securely seal the egg rolls during frying. Heat oil in a deep skillet or pot to 350°F. Carefully add egg rolls in batches to avoid overcrowding the pan.
Step 7: Fry Until Golden and Crispy
Fry the egg rolls for about 3 to 4 minutes, turning occasionally. Watch for a beautiful golden-brown crust—this crispy shell is what makes the Chicken Egg Rolls Recipe so irresistible. Remove them and drain on paper towels before serving.
How to Serve Chicken Egg Rolls Recipe
Garnishes
A sprinkle of fresh chopped green onions or sesame seeds really adds a lovely finishing touch to these egg rolls. It enhances their appeal and adds a fresh note that contrasts well with the crispy exterior.
Side Dishes
These chicken egg rolls pair wonderfully with a simple Asian-style slaw or steamed jasmine rice. You can also serve them alongside dipping sauces like sweet chili, soy sauce, or spicy mustard for an extra pop of flavor.
Creative Ways to Present
Slice the egg rolls diagonally and arrange them on a platter with colorful dipping sauces in small bowls. For a party twist, serve mini chicken egg rolls on skewers with a drizzle of tangy sauce for fun finger food that’s easy to share.
Make Ahead and Storage
Storing Leftovers
Place your leftover egg rolls in an airtight container and refrigerate for up to 3 days. When storing, avoid stacking them too tightly so they don’t get soggy, keeping that crispy texture intact.
Freezing
If you want to save some for later, freeze the uncooked assembled egg rolls on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag. They’ll keep beautifully frozen for up to 2 months, making quick meals a breeze.
Reheating
To reheat, bake frozen or refrigerated egg rolls in a preheated oven at 375°F for 10 to 15 minutes. This method helps maintain their crispness much better than microwaving which can result in soggy rolls.
FAQs
Can I use other meats besides chicken in this recipe?
Absolutely! Ground pork, beef, or turkey all work wonderfully. The key is to adjust cooking times slightly and season according to the meat’s natural flavors for the best results.
Is it possible to bake these egg rolls instead of frying?
Yes, baking is a healthier alternative. Brush the rolls lightly with oil and bake on a lined baking sheet at 400°F for about 20 minutes, flipping halfway through to get an evenly crisp exterior.
How do I prevent the egg rolls from getting soggy?
Make sure your filling isn’t too wet before wrapping, and fry or bake them just before serving. Also, draining excess oil on paper towels right after frying is essential for maintaining that perfect crunch.
What dipping sauces go best with chicken egg rolls?
Classic choices like sweet and sour sauce, soy sauce, or spicy mustard complement the savory filling beautifully. For a fresh twist, try sriracha mayo or a tangy plum sauce.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and kept refrigerated. Just cool it completely before wrapping. This makes the final assembly quick and convenient, especially on busy days.
Final Thoughts
Making this Chicken Egg Rolls Recipe is such a rewarding experience—crispy, flavorful, and simply delightful. I can’t recommend it enough for family dinners, parties, or whenever you want a tasty snack that feels special. Give it a try, and watch how quickly these golden gems disappear from the plate!
Print
Chicken Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Description
These homemade chicken egg rolls are crispy, golden, and filled with a savory mixture of ground chicken, cabbage, carrots, and aromatic seasonings. Perfect as a delicious appetizer or snack, they are fried to perfection for a crunchy exterior and tender, flavorful filling.
Ingredients
Filling
- 1 pound ground chicken
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- 2 teaspoons soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Egg Roll Assembly
- 10 egg roll wrappers
- 1 egg, beaten (for sealing)
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- Oil for frying (vegetable or canola oil)
Instructions
- Heat the oil: Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil to warm it for cooking the filling.
- Cook the chicken: Add 1 pound of ground chicken to the hot skillet, break it into small pieces with a spoon, and cook until no longer pink, about 5-7 minutes.
- Set chicken aside: Remove the cooked chicken from the skillet onto a plate and set aside temporarily.
- Sauté onion: In the same skillet, add 1 finely chopped small onion and cook for 2-3 minutes until softened.
- Add garlic: Stir in 2 minced garlic cloves and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Add vegetables: Add 1 cup shredded cabbage and 1/2 cup shredded carrots to the skillet, stirring to combine.
- Cook vegetables: Continue cooking for 3-4 minutes until the cabbage wilts and the carrots soften slightly.
- Combine chicken and vegetables: Return the cooked chicken to the skillet and mix it thoroughly with the vegetable mixture.
- Season filling: Stir in 2 teaspoons soy sauce, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
- Cool filling: Remove the skillet from heat and allow the filling to cool for a few minutes so it’s easier to handle.
- Prepare work surface: Lay a clean dry towel or paper towel on your work surface for assembling the egg rolls.
- Lay wrapper: Place one egg roll wrapper on the towel with a corner pointing towards you, like a diamond shape.
- Add filling: Spoon 2-3 tablespoons of the cooled chicken mixture into the center of the wrapper.
- Fold bottom corner: Fold the bottom corner of the wrapper over the filling tightly.
- Fold sides: Fold in the left and right sides to enclose the filling snugly.
- Roll tightly: Roll the wrapper upward from the bottom corner to form a tight cylindrical egg roll.
- Seal edge: Brush the top edge of the wrapper with beaten egg to seal the roll firmly.
- Repeat: Continue this process with the remaining wrappers and filling until all egg rolls are assembled.
- Make cornstarch slurry: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water and mix until smooth; this is used to help seal any additional cracks if needed.
- Heat frying oil: Heat enough oil in a deep skillet or pot to 350°F (175°C) for deep frying, ensuring there’s enough to fully submerge egg rolls.
- Fry egg rolls: Carefully add egg rolls to the hot oil in batches, avoiding overcrowding; fry for 3-4 minutes turning occasionally until golden brown and crispy.
- Drain oil: Remove fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Serve hot with your favorite dipping sauce such as sweet chili sauce or soy sauce for dipping.
Notes
- Ensure the filling is cooled before wrapping to prevent the wrappers from becoming soggy or tearing.
- Do not overfill the egg rolls to maintain ease of rolling and to avoid bursting during frying.
- Maintain oil temperature at 350°F for even cooking and crispy texture.
- Use vegetable or canola oil for frying for a neutral flavor and high smoke point.
- Egg rolls can be made ahead and frozen before frying; cook directly from frozen with a slightly longer frying time.
